Buffalo Chicken Pasta

  • 16 oz. pasta - choose a variety that appeals to you
  • 1 T. chili oil
  • 2 boneless, skinless chicken thighs - chopped into bite-sized pieces
  • 1 medium-sized onion - sliced into thin wedges
  • 2 tsp. granulated garlic
  • 1/3 c. buffalo sauce
  • 4 oz. chèvre (goat cheese) - crumbled
  • 4 oz. low fat cream cheese - crumbled
  • 2 oz. buffalo cheddar cheese - grated
  • 2-3 green onions - thinly sliced

Heat the oven to 350 degrees F. Lightly spray a 9x13-inch baking pan with cooking spray. Set aside.

Prepare the pasta according to the package directions, draining lightly when done.

Meanwhile, heat the chili oil in a large nonstick skillet and brown the chicken over medium-high heat. Add the onions and granulated garlic and cook until the onions are translucent and soft. Add the buffalo sauce, chèvre, and low fat cream cheese and stir until the cheeses are entirely incorporated into the sauce.

Toss the pasta and sauce together and stir to coat. Pour into the prepared baking pan and sprinkle evenly with the shredded cheese. Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly. Sprinkle the green onions over the top immediately before serving.

  • Yields: 6-8 servings
  • Preparation Time: 30-40 minutes
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